Brown sugar brewed Muffin

Brown sugar brewed Muffin

Introduction:

"This time, the wine is still fully fermented, and the rice grains basically keep the state of glutinous rice, but the flavor of fermentation has overflowed. Dig it out and make a muffin with blood enriching brown sugar and wine. Do not use a drop of oil, turn out the pan, even wipe the bottom of the oil are saved. Originally, I was worried that the bottom of the pot without oil was not easy to turn the cake, so I carefully used a lump of dough to hit the front station. When the bottom of the batter condenses into a light golden yellow, you can gently separate the batter from the bottom of the pot with a shovel. Daxi, it's really not touching the pot. Make a concerted effort to win and pursue... It's a hot soft cake. It's sweet and slightly sour. It's soft and waxy. It's nice to eat while it's hot. "

Production steps:

Step 1: Materials

Step 2: pour the rice and brown sugar into a large bowl and mix well

Step 3: mix the flour and baking powder, sift into a bowl, and stir slightly

Step 4: add water

Step 5: make a thick flowing paste

Step 6: heat the pan and spread the batter in the pan

Step 7: fry the bottom yellow, turn over and fry the other side

Step 8: both sides golden, out of the pot, cool

Step 9: serve on a plate

Materials required:

Medium gluten powder: 100g

Brown sugar: 50g

Fermented rice: 150g

Baking powder: 1 teaspoon

Water: 70g

Note: when mixing the batter, the amount of water should be adjusted according to the degree of dryness and wetness of the rice grains. When making pancakes, you can also brush a little oil in the pot. The size of the cake can vary according to your preference. The fried cakes need to be spread out to cool the surface to prevent adhesion when they are overlapped.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: sweet